Broccoli & Spinach Soup
An anti-inflammatory and antioxidant-packed "cleansing" winter soup.
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Ingredients
1 small yellow onion diced
½ teaspoon sea salt, plus more to taste
2 garlic cloves minced
1 teaspoon finely grated ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch red pepper flakes
3 cups loosely packed broccoli florets
2 ¾ cups vegetable broth or water
1 cup frozen green peas
1 cup packed baby spinach
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon stirred tahini or 2 tablespoons cashews, optional
Freshly ground black pepper, to taste
Directions
In a soup pot sauté the onions and salt with ¼ cup of water for 10 minutes until the onions are translucent. Stir often and add water as needed to prevent burning.
Add the garlic, ginger, cumin, coriander, and red pepper flakes and cook for another 30 seconds.
Add the broccoli and vegetable broth and bring to a simmer. Simmer, partially covered, for 3 minutes or until the broccoli is bright green. Next add the green peas and turn the heat off.
Carefully (but quickly) transfer the soup to a blender and add the spinach, lemon zest and juice, and tahini or cashews (if using). Blend on high until completely smooth. Taste and reseason with salt and pepper as needed. Add more broth if desired to thin the soup and blend again. Pour into bowls and enjoy!
Disclaimer: The information provided on this website is for informational purposes only and should not be considered medical advice. It is essential to consult with a healthcare professional before starting any new diet or fasting program, especially if you have any underlying health conditions or concerns.
Ingredients
1 small yellow onion diced
½ teaspoon sea salt, plus more to taste
2 garlic cloves minced
1 teaspoon finely grated ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch red pepper flakes
3 cups loosely packed broccoli florets
2 ¾ cups vegetable broth or water
1 cup frozen green peas
1 cup packed baby spinach
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon stirred tahini or 2 tablespoons cashews, optional
Freshly ground black pepper, to taste
Directions
In a soup pot sauté the onions and salt with ¼ cup of water for 10 minutes until the onions are translucent. Stir often and add water as needed to prevent burning.
Add the garlic, ginger, cumin, coriander, and red pepper flakes and cook for another 30 seconds.
Add the broccoli and vegetable broth and bring to a simmer. Simmer, partially covered, for 3 minutes or until the broccoli is bright green. Next add the green peas and turn the heat off.
Carefully (but quickly) transfer the soup to a blender and add the spinach, lemon zest and juice, and tahini or cashews (if using). Blend on high until completely smooth. Taste and reseason with salt and pepper as needed. Add more broth if desired to thin the soup and blend again. Pour into bowls and enjoy!
